Chicken With Mixed Vegetables
Moo Goo Gai Pan
2c broccoli florets
1c quartered white mushrooms
1c snow peas or snap peas, strings and tips removed
2 thin carrots, peeled and sliced on the diagonal or crinkle cut
2 celery stalks, sliced on the diagonal
1 lb chicken breasts
1 egg white
3T cornstarch
2-3 T cold water
2c plus 3T vegetable oil
Sauce (I double this)
1c chicken broth
2T dry sherry
¼ tsp. salt
1 tsp. white pepper
4 garlic cloves, crushed
1T sesame oil
2T cornstarch mixed with 1/4c cold water
Cube the chicken and combine with the egg white and cornstarch mixture. Mix well, the batter should be milky in color and velvety in consistency. Heat 2c vegetable oil in a wok to 280 degrees or until bubbles rise from a chicken piece placed in the oil like that of bubbles in a champagne glass. Add the chicken and cook about 7 minutes, stirring slowly until white in color. Remove and drain in a colander or on paper towels. Combine the sauce ingredients in a pan and heat to a boil. Reduce heat to very low and reserve. Heat the remaining oil in the wok and stir fry the vegetables for 5 minutes or until bright in color. Add the chicken and stir fry for about 30 seconds. Add the heated sauce. Stir the cornstarch mixture back into the solution and add it to the sauce. Bring to a boil. Toss and serve over steamed rice.
